Prep 30 mins
Cook 30 mins
I haven't made this but am posting for safe keeping.
- 3 whole chicken breasts, bone-in, skin-on (split)
- 44.37 ml olive oil
- kosher salt
- fresh ground black pepper
- 1182.95 ml chicken stock, preferably homemade
- 2 chicken bouillon cubes
- 177.48 ml unsalted butter
- 473.18 ml yellow onions, chopped (2 onions)
- 177.44 ml all-purpose flour
- 59.14 ml heavy cream
- 473.18 ml medium-diced carrots, blanched for 2 minutes
- 283.49 g package frozen peas (2 cups)
- 354.88 ml frozen small whole onions
- 118.29 ml minced fresh parsley leaves
For the pastry
- 709.77 ml all-purpose flour
- 7.39 ml kosher salt
- 4.92 ml baking powder
- 118.29 ml vegetable shortening
- 113.39 g cold unsalted butter, diced
- 118.29-158.51 ml ice water
- 1 egg, beaten with
- 14.79 ml water, for egg wash
- flaked sea salt
- black pepper
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
- In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
- For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees F.
- Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
If your looking for an exceptional pot pie, stop here! I will agree with the previous reviewer that added veggies I added in some sliced celery, Frenched green beans and a small diced potato mainly because I'm a veggie head. If you don't want the extra veg I'm very sure that it would be perfectly fine just as written. I used my soup bowls and lowered the filling amount to 2 servings (DH and I) and it filled them perfectly. I made the crust in a one serving amount and had a small amount left over. You'll want to roll the crust a bit on the thick side so that (A) so it won't sag into the filling like DH's did and (B) just because it yummy and you'll want to break it into the bowl and enjoy it! Allow a couple of hours start to finish and enjoy the process. It's so very worth it to have wonderful fresh homemade pot pie that tastes like it was made at home and with caring. So glad that I tagged this recipe in Photo Tag.
You can always count on Ina, can't you? This is just superb! You'll get more like 6-7 cups of chicken. Instead of adding it all, I use 4 to 4-1/2 cups, making up the volume difference with 1-1/2 c. cubed potato and 1/2 c. sliced celery. (I parboil the potatoes with the carrots and saute celery with onions.) The extra veggies are delicious, and there's enough chicken left to make enchiladas or chicken salad or whatever. Oh, and we think the yellow onions are plenty, so I usually sub sliced mushrooms for the pearl kind. One last note... As a rule, I just don't use bouillon cubes, but they really work in this recipe. Thanks for posting, Vicki!
I am NOT in any way a gourmet cook and things dont always turn out for me even if the recipe seems simple.......BUT this reciep was straight forward and things came together nicely. The filling and crust were great and I will certainly be using this recipe again!!!!! I have never had a pot pie come out as good as this!!!!!!